Looking for a salad that’s as colorful as it is crave-worthy? The Asian Chicken Cranberry Salad is the vibrant, flavor-packed dish you never knew you needed! Crunchy lettuce, juicy chicken, tangy cranberries and a toasty almond crunch, all tossed with a sesame-soy vinaigrette—it’s the kind of main course salad that wins applause at picnics, casual lunches, or weeknight dinners. The layers of texture, the perfect sweet-savory balance, and that homemade dressing bring every bite to life. Once you dig in, there’s just no going back!

Asian Chicken Cranberry Salad Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Asian Chicken Cranberry Salad plays a crucial part, from the crisp veggies to the zingy dressing. Simple, fresh, and easy to find, these components come together for the ultimate salad experience—appealing to the eyes and impossible to resist once you take a bite!

Romaine lettuce: The fresh and crunchy base that provides a cool, sturdy canvas for toppings.
Shredded cooked chicken: Use leftover or rotisserie chicken for juicy bites and no added cooking time.
Red cabbage: Adds bold color plus extra crunch, packing in nutrients and eye appeal.
Carrots: Sweet and crisp, they brighten up the salad both in flavor and color.
Dried cranberries: These are little pops of tart sweetness throughout every forkful.
Sliced almonds: Toast them for a layer of nutty flavor and wonderful crunch.
Green onions: Bring a punch of brightness and delicate bite that ties everything together.
Fresh cilantro (optional): For an herby, fresh twist—totally skippable for cilantro skeptics!
Rice vinegar: Base of the dressing; gives tang without overwhelming acidity.
Soy sauce: Adds savory umami and depth (substitute tamari for gluten-free needs).
Honey: Brings just the right touch of natural sweetness to balance the tang.
Sesame oil: Intensely fragrant, it adds that signature Asian-inspired warmth.
Olive oil: Rounds out the dressing with a buttery finish.
Garlic: Minced fresh for a subtle kick and aromatic undertone.
Fresh ginger: Lends zestiness and an invigorating pop to the dressing.
Salt and pepper: For perfect seasoning—always taste and adjust as you like!

How to Make Asian Chicken Cranberry Salad

Step 1: Prepare the Salad Base

Grab your largest salad bowl—trust me, you’ll need the space for tossing later. Combine the chopped romaine lettuce, shredded chicken, red cabbage, carrots, dried cranberries, almonds, sliced green onions, and cilantro (if you’re using it). Toss everything gently with clean hands or tongs to evenly distribute the colors and flavors.

Step 2: Whisk Up the Dressing

In a small jar or bowl, combine the rice vinegar, soy sauce, honey, sesame oil, olive oil, minced garlic, grated ginger, and a pinch of salt and pepper. Whisk vigorously until the mixture looks glossy and emulsified. If you have a lidded jar, shake it up for a super-smooth dressing!

Step 3: Dress and Toss

Just before you’re ready to serve, pour the freshly whisked dressing over the salad. Start with about half, toss gently, taste, and add more as needed. Aim for a light, even coating so every bite of your Asian Chicken Cranberry Salad is full of zesty flavor without getting soggy.

Step 4: Add Crunch (Optional)

Looking for even more crunch? Sprinkle crispy wonton strips or chow mein noodles over the top just before serving. This step is purely optional but truly takes the texture and fun up a notch!

How to Serve Asian Chicken Cranberry Salad

Garnishes

A final flourish goes a long way! Top your Asian Chicken Cranberry Salad with an extra sprinkle of sliced almonds, a handful more cranberries for pop, or thinly sliced green onions for visual and flavor contrast. If you’re a fan of sesame seeds, a quick scatter elevates the salad’s look and taste even further.

Side Dishes

Pair this salad with a steamy bowl of miso soup, a plate of potstickers, or even some fresh fruit for a light, refreshing complement. For a heartier meal, serve with warm artisan bread or a bowl of simple rice—each side lets the salad’s flavors shine yet rounds out your menu beautifully.

Creative Ways to Present

You don’t have to serve this salad only in the usual way! For parties, scoop the Asian Chicken Cranberry Salad into lettuce cups for fun finger food. Or, try plating it in a shallow bowl with extra crunchy toppings for a bistro-style presentation—your friends will think you’re a pro chef.

Make Ahead and Storage

Storing Leftovers

If you expect leftovers, keep the dressing separate from the salad base and refrigerate both in airtight containers. Mixed, the Asian Chicken Cranberry Salad will last about a day before losing its crunch, but individually stored components stay fresh for up to 3 days.

Freezing

Freezing is not recommended for this salad since the fresh veggies and greens won’t retain their crisp texture after thawing. However, the cooked chicken can be frozen on its own and thawed before adding to a new batch of salad.

Reheating

This is strictly a no-cook, cold-serve recipe, but if you prefer warm chicken, gently reheat the chicken before tossing it into the salad. Just be sure to let it cool slightly before adding so it doesn’t wilt the greens.

FAQs

Can I use another type Salad, Main Course

Absolutely! This salad works beautifully with cooked shrimp, sliced pork, or tofu for a vegetarian spin. Adjust the dressing and toppings to suit your protein swap, and you’ll still enjoy every tasty, crunchy bite.

How do I make this Asian Chicken Cranberry Salad gluten-free?

Just substitute regular soy sauce with tamari or a certified gluten-free soy sauce. All the other salad ingredients are naturally gluten-free, so it’s an easy switch for those with sensitivities.

Can I prepare the salad dressing in advance?

Yes, and it actually gets better! Whip up the dressing up to 3 days ahead and keep it chilled. The flavors meld deliciously over time—just give it a quick shake before pouring over your salad.

What’s the best way to shred cooked chicken for this recipe?

The quickest method is using two forks to pull apart warm, cooked chicken breasts or thighs. You can also use a stand mixer with a paddle attachment on low speed for super-fast shredding, or grab pre-shredded rotisserie chicken to save even more time.

Can I add extra veggies or swap out ingredients?

Of course! Feel free to toss in snap peas, edamame, bell peppers, or even mandarin oranges. This Asian Chicken Cranberry Salad is incredibly flexible—customize away to suit your taste and what you have on hand.

Final Thoughts

This Asian Chicken Cranberry Salad is the perfect blend of bright, bold flavors and textures in every forkful. It’s as stunning as it is satisfying, and once you try it, I bet it’ll become one of your favorite salads too! Give it a go—your taste buds will thank you.

Asian Chicken Cranberry Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 12 reviews

Author: admin
Total Time: 20 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Asian Chicken Cranberry Salad is a delightful combination of flavors and textures, featuring tender chicken, sweet cranberries, crunchy almonds, and a tangy dressing. Perfect for a light and refreshing meal!

Ingredients

Scale

Main Salad:

4 cups chopped romaine lettuce
2 cups shredded cooked chicken
1 cup shredded red cabbage
1 cup shredded carrots
1/2 cup dried cranberries
1/2 cup sliced almonds
3 green onions, sliced
1/4 cup chopped fresh cilantro (optional)

Dressing:

1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1/4 cup olive oil
1 clove garlic, minced
1 teaspoon grated fresh ginger
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Main Salad: In a large bowl, combine romaine lettuce, chicken, red cabbage, carrots, cranberries, almonds, green onions, and cilantro if using.
Dressing: In a small jar or bowl, whisk together rice vinegar, soy sauce, honey, sesame oil, olive oil, garlic, ginger, salt, and pepper until well combined.
Pour dressing over salad just before serving and toss gently to coat.